Ingredients

Ingredients (use vegan versions):

potatoes (I like red skins, but it''s up to you)
onion
soy sauce
olive oil
vinegar (I use vegan red wine vinegar)
fresh parsley

Directions:

Boil the potatoes whole, with skins, until they are just barely tender (if they are too soft then they fall apart -- I actually like them best a little "crunchy"). Drain them and fill the pan with cold water.

Meanwhile, saute the onions in the oil and soy sauce (just a little bit of soy sauce) until they are just soft. Add the vinegar to the onions and remove them from heat. Slice the potatoes about 1/4 to 1/3 inch thick. Pour the onion vinegar mixture over the potatoes. Chop the parsley coarsely and add it to the salad.

Refrigerate for a while and enjoy!

Serves: depends :)

Preparation time: 30 minutes